I defy you to look at this picture without wishing you were in it, ordering a dry Martini and a juicy steak! Oh, wait...is that just me projecting? Probably. Nonetheless, you should still join me here!

You always want to grow, especially when you can grow during a recession. It means you’re doing something right. It was an opportunity to meet a whole new audience.

And, how did you decide on a site outside city limits in Westchester?

I live in Westchester County! I live, like, five minutes away. But, it’s not easy to get a great location in Westchester. I always had my eye on this space. It was a hotspot, and then it died down. Still, I would go with my family and friends and eat and drink. I chatted with the owners and felt them out and asked if they would consider selling. At first they said no. And, then they came around slowly. We negotiated for almost two years. Luck was on our side, because the economy was getting worse and worse.

How long was the process from start to finish, once you had the lease?

It was very quick to open! We took the keys in June. Construction started in July. All (50,000 square feet!) of the building is brand new construction. We had people working 24 hours a day. We opened our doors on October 18, 2010, after a couple of weeks of a soft opening.

That seems quick!

The second location is actually always easier, because we were able to train everyone in our first location. It’s the same system, so it was a seamless transition. And, we got two longtime employees to join us there.

Happy Valentine’s Day, OpenTable diners. In honor of Cupid and his bow, we polled chefs and restaurateurs about their picks for the most sensual dishes they would serve to put diners in the mood on this most romantic day. Check out our exclusive video with advice from Manhattan’s Zac Young (Flex Mussels), Derek Koch (MPD), Manuel Trevino (Lavo), Maximo Lopez (Wall & Water), and Johnny Santiago and Jim Chu (Jo’s).

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Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.